文献类型：期刊文献

英文题名：Environmental stressors in seafood supply chains: From molecular mechanisms to advanced preservation strategies

作者：Jian, Weisheng[1];Gao, Jialong[1,2];Xia, Xiaoyu[1,2];Cao, Wenhong[1,2];Qin, Xiaoming[1,2];Lin, Haisheng[1,2];Chen, Zhongqin[1,2];Zheng, Huina[1,2];Zhu, Guoping[1,2];Zheng, Zhihong[1,2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Natl Res & Dev Branch Ctr Shellfish Proc Zhanjiang, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Lab Marine Biol Prod, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Zhanjiang 524088, Peoples R China

年份：2025

卷号：495

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001577938300005)、、EI(收录号：20253919215656)、Scopus(收录号：2-s2.0-105016665586)、WOS

基金：This work was supported by National Key Research and Develop-ment Program of China (2024YFD2401901) . The authors thank Figdraw ( www.figdraw.com ) of Home for Researchers for technical support (Fig. ID: YOOSO23fef) .

语种：英文

外文关键词：Aquatic products; Environmental stressors; Waterless live transportation; Preservation techniques; Modified atmosphere packaging (MAP)

外文摘要：Seafood is highly perishable, prompting researchers to explore its environmental stress factors, live transportation methods, and preservation techniques. However, a comprehensive analysis of these factors and technologies remains lacking. This paper summarizes the stress factors affecting quality of live aquatic products, including temperature, oxygen levels, and salinity. It introduces the latest technologies for maintaining freshness and discusses the challenges associated with their implementation. Seafood quality undergoes dynamic changes influenced by stressors such as temperature and dissolved oxygen. Optimal conditions for preservation vary depending on the type of seafood. Technologies such as low-temperature waterless preservation, modified atmosphere packaging, and the use of anti-stress agents show promise in extending shelf life, while methods like cold plasma treatment, electrostatic fields, and bio-preservatives contribute to maintaining freshness. The combination of these technologies often results in better preservation of aquatic product quality, offering broad prospects for application.